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1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Technological map A layer of fondant-chocolate mass
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Milk lipstick
- Preparation - A layer of fondant-chocolate mass
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Milk lipstick
- Preparation - A layer of fondant-chocolate mass
- Packaging, labeling, storage and transportation.
The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on A layer of fondant-chocolate mass contained in handbooks:
calculations, forms, documents:
- Consolidated recipe A layer of fondant-chocolate mass
- Technological map A layer of fondant-chocolate mass
- Energy value A layer of fondant-chocolate mass
- Mass fraction of sugar and fat A layer of fondant-chocolate mass
- Nutritional value A layer of fondant-chocolate mass
- Constructor ganache A layer of fondant-chocolate mass
- The cost of raw materials for A layer of fondant-chocolate mass
- Homemade recipe A layer of fondant-chocolate mass
- Technology instruction A layer of fondant-chocolate mass
- Recipe A layer of fondant-chocolate mass
- Technical and technological map A layer of fondant-chocolate mass